Emeril’s Thai Chicken and Coconut Soup

The weather in New England, and more specifically on Martha’s Vineyard, has been on and off for the past few days I have been here. While Wednesday was a gorgeous beach day, Thursday was a cloudy, stay at home day. The perfect day to try Emeril’s Thai Chicken and Coconut Soup.

Topped with fresh basil, cilantro and a squeeze of Sriracha

Instead of sharing the recipe today, we’ll be focusing on a few main ingredients, their health benefits and how to prep them for this soup. At the end, general instructions on how to cook with aromatics in soups will be shared as well. This Thai Chicken and Coconut Soup has a few main aromatics, such as: ginger, lemongrass, cilantro as well as Shiitake mushrooms and coconut milk as great ingredients.

Serve with Jasmine Rice

Ginger is known for it’s beneficial result for nausea. If you’re pregnant or get sea sick, getting some ginger chews or even fresh ginger will calm your stomach. In the culinary world, it’s used fresh or candied (normally dipped in chocolate!) Lemongrass hides a secret, but delicious smell in between its stalks. The thin rods need to be pounded with the back of your knife to bring out the essential oils to bring aroma and flavor in your your meals. Shiitake Mushrooms have been known for being a great source of non-animal iron, but its largest and best benefit to our body is for our immune system.

This recipe for Thai Chicken and Coconut Soup starts out by simmering chicken stock with the aromatics (ginger, garlic, lemongass) and then strained. This could be done the day ahead or have it frozen in your freezer for quick meals. Adding the coconut milk, red curry paste, fish sauce and salt while letting it simmer for a few more minutes to infuse the coconut milk with the aromatics. Drop in the sliced chicken breast (or fish, beef or even pork!) and thinly sliced Shiitake and cook over medium heat until the chicken is cooked all the way through.

A One Pot Wonder that’s sure to impress your friends and family! Serve with jasmine rice and have small bowls of chopped fresh herbs, salted peanuts, bean sprouts or hot sauce so your guests can add whatever toppings they prefer.

One of the best things about the One Pot Wonder cookbook (which you can order from your local bookstore already!) is the variety of recipes in the book: traditional Southern recipes, combined with International flavors such as this Thai Soup. Other recipes that have caught my eye and showcased the variety this book has to offer: Caribean-Style Oxtails, Tagine of Chicken with Preserved Lemons and Cerignola Olives, Moussaka and Coq au Vin Blanc, just to name a few.

The Blogger Cooking Party continues Saturday and Sunday with a new recipe each day, so be sure to check back for a chance to win your own Emeril Cookbook!

Full disclosure: For my commitment to this blogger cooking party, I received a copy of this cookbook, as well as a set of Emeril – by Zak! Table Art 7-piece Flame-Shaped Serving Bowls, and Emeril Seasoning; a $50 grocery reimbursement and Emeril cookbooks upon completion of the party. The top performing blogger, as selected by T-Fal, will be awarded an Emeril by T-Fal Slow Cooker. YOU will be eligible to win a copy of the cookbook, as well as the 7-piece zak! set.